#KulTour
Adventure - History - Gastronomi
Wine of the Week: Late Summer Pleasure
Our latest project:
After more than a decade of wine journeys around the globe, it was about time we made a podcast about it.
The podcast i called "KulTour - Vinpodden" and is currently available in iTunes.
It will soon be released in Spotify as well. One new episode every week.
The podcast is in Norwegian :)
The podcast i called "KulTour - Vinpodden" and is currently available in iTunes.
It will soon be released in Spotify as well. One new episode every week.
The podcast is in Norwegian :)
Finn-Erik Cooks:
Wine of the week: A returning classic
Wine of the week: A Cool Cava in the Heat
The warm weather keeps on coming and in we are having a summer for the ages. In the heat we need to cool down, so the wine of the week is my favourite Cava!
Norwegian Cheese on its way up, up and beyond!
Norwegian cheese is having a renaissance with more and mor great producers becoming available. We had the good fortune to try the chevre-like cheeses from Bo Jensen the other day and the result was heavenly!
Wine of the week: Pink bubbles from Portugal
Finn-Erik Cooks:
New dishes from Finn-Erik's kitchen bench
Finn-Erik Cooks:
Wine of the Week: Bordeaux Beauty
It's been a lovely summer filled with white and rosé wines, but it is important not to forget the reds that we have laying in our cellars. Even when the weather is hot there might be a great opportunity to take them up and enjoy them in good company and food.
Finn-Erik Cooks:
After more than a decade on the road, touring France, the french cuisine has made an impact.
Finn-Erik enjoys cooking, and these are stories from his kitchen bench, to you.
Finn-Erik enjoys cooking, and these are stories from his kitchen bench, to you.
Wine of the week: A story from Harstad
Wine of the Week: A Sparkling Delight!
In the autumn of 2016 we had the good fortune of traveling to Burgundy to taste the Cremant. It’s the little brother of Champagne, but we found that this is a wine that plays way above its weight.
Finn-Erik Cooks:
Wine of the week: Summer berries in a bottle
Wine of the Week: A little Raven from Austria
The unusual temperatures have dropped a little bit, but it is still the season for fresh and wonderful white wines. For this week’s wines we have left the beauty of the Canadian mountains for another beautiful and mountain rich country Austria.
Finn-Erik Cooks
Finn-Erik loves to cook. The inspiration comes from the numerous hours spent with top chéfs in Norway and abroad. For the last year he's been sharing dishes from his kitchen bench through Insta stories at @adventureman_norway
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For more than a decade we've been traveling the world looking at gastronomy, history and adventure. We've met amazing chéfs and enjoyed some of the finest wines there are.
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Brilliant inspiration to take back to our own kitchen. In Finn-Erik Cooks we're going to pass on that inspiration to you. Bon appétit ! |
Wine of the Week: Wine from Canada
Wine of the Week: A Wine for Warm Weather
We are having a heath wave the likes we never have seen before, at least here in Bergen where I am. So, the question on everybody’s mind is: what wine should I drink when the temperature is over 30 degrees? My answer is: Look to Germany!
#KulTour Drink: Pairing Beer and Food
In our latest episode of #Drink we had the pleasure of having three beer loving friends with us. Two chefs, Gunnar Jensen from Mathallen in Tromsø and Rolv Bergersen from Bergen and one sommelier who also loves to cook, Ove Svendsen of Don Pippo-fame. Our challenge to them was to taste a whole lot of Belgian beers and find out what food would go well with the beers. A challenge they happily and eagerly accepted. So, we ventured off to the best beer country in the world Belgium.
Wine of the week: Affordable Luxury
Wine of the week: Summer Wine and perfect with seafood.
This weeks wine comes from a region that we feel is very underrated, the Loire valley close to Nantes. Here they make a crisp and delicate white wine based on the grape Melon de Bourgogne called Muscadet, sometimes with sur-lie added, which means that the wine has been aged with the residual yeast still in the vat.
